Socca

Fuelling the back-to-school appetite can be a complicated task. You want to take into consideration nutrition, ease of preparation, and kid-friendly appeal. Socca, a chickpea flour pancake from the south of France, has many interpretations throughout the world, and is one of the easiest, most adaptable recipes that you can make for—and with—the kids.

Think outside of maple syrup-topped stacks when it comes to pancakes. Socca is different, feeling more like a pliable polenta than a flapjack stack. The basic socca recipe can be presented on a plate and topped with your and your kids’ preferred adornments, from morning to night.

Unlike regular pancakes, socca can be made ahead and kept at room temperature, making it a hit for parents on rushed school mornings. For breakfast, the basic socca recipe can be topped with peanut butter and jam and served open-faced or rolled up to go. For a fast lunch, a smear of hummus and sprinkle of grated carrot couldn’t be easier. And for dinner, repurpose the pancake with a spoonful of homemade chili or a mild daal. There are really no limits to how you present this bare-bones dish.

But socca can be more than just a blank canvas for pizza-style slices. These recipes incorporate socca in everything from huevos rancheros to a Japanese-inspired bento box. And a spoonbread takes chickpea flour to another level—quite literally.

Introduce socca into your September and beyond, and see where this family-friendly, protein- and fibre-rich pancake can take you. Cull concepts from world cuisines or use what’s in your own backyard; socca is unruly in the best possible way.